Salt and Pepper Prawns

I don’t think I’ve ever mentioned how much I looooooove shrimp. And if you are a shrimp lover like me, then you just HAVE to try this recipe. It’s easy, and has the perfect balance of salty and spicy.

In my tutorial, I show you how to make heavily battered and lightly battered versions. If you prefer a thicker battered prawn, then make sure you double the flours, spices, and also the egg white.

INGREDIENTS:

1 pound of prawns (with shell on)

For the batter:

1/4 cup of all purpose flour

2 Tbsp of rice flour (may sub for cornstarch)

1/4 tsp of salt

1/4 tsp of black pepper

1/4 tsp of white pepper

1/4 tsp of onion powder

1/4 tsp of garlic powder

pinch of paprika

1 egg white lightly beaten

You will also need:

4 cloves of garlic finely chopped

1 shallot chopped

2 green onions chopped

chili flakes to taste (optional)

pinch of salt

DIRECTIONS:

1. Rinse your prawns in a colander, underneath some very cold water. Pat it COMPLETELY DRY and place it in a mixing bowl.

2. Whisk your egg white(s) and pour it over your prawns. Toss to coat. If using 2 egg whites, save the other egg white for later.

3. In a shallow dish, mix together the ingredients for the batter. Remember, if you like your shrimp in a thicker batter, double the ingredients FOR THE BATTER ONLY.

4. Coat your prawns evenly with the batter and place it on a dish. For thicker batter, once done with the first layer of flour, go back and dip your prawns again in the other egg white, and then coat in the flour mixture, once more.

5. Heat a couple of cups of vegetable oil till hot.

6. Deep fry prawns until done–about 1 minute.

7. In a hot skillet, add a couple of Tablespoons of oil (same oil from deep frying), and add in your chopped shallots. Cook until softened.

8. Throw in your chili flakes and chopped garlic. Cook until fragrant or until garlic is crispy to your liking.

9. Add in your chopped green onions. Cook for 30 more seconds.

10. Add in all of your shrimp, add a pinch more of salt, and then toss to coat. Turn off heat and serve hot.